One thing you might not know about me is that I LOVE watching basketball! With March Madness starting in just a few days, here are some of my favorite game day recipes!
Cheeseburger Tacos
Cauliflower Nachos
Bacon Cheeseburger Casserole
Louisiana-Style Chicken Wings with Creamy Cucumber-Dill Dip
Meat Lover’s Chili
Cheeseburger Taco
1 tablespoon extra-virgin olive oil
1/2 pound ground beef
1/4 onion, diced
Salt
Freshly ground black pepper
1/4 cup shredded cheese
1/4 cup shredded lettuce
1 tablespoon avocado oil mayonnaise, I like Primal Kitchen.
1 tablespoon yellow mustard
1/4 cup pickle slices
Directions:
In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and onion, and season with salt and pepper. Cook for 6 minutes, stirring regularly, until fully cooked.
Construct you tacos! Take a fully cooled taco shell and go crazy. For the Cheeseburger Tacos, Stuff the cheese shells with the beef, shredded lettuce, mayonnaise, mustard, and pickle slices.
Cheese Taco Shells
1/3 cup of blended Mexican Cheese for Each Taco Shell you want to make.
Silicone Baking Sheet or Parchment Paper
Directions:
Preheat the oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
Add 1/3-cup mounds of shredded cheese to the pan, leaving plenty of space between them. Bake until the edges are brown and the middle of each has fully melted, about 7 minutes.
Set the pan a the cooking rack. Quickly, Bend the shells into a taco shape. I like to use the edge or a storage container lined with parchment paper. You can get creative with what you want to bend them over. As they cool, they will harden.
Check Out More Tacos Recipes Here
Cauliflower Nachos
1 cauliflower head, cut into florets
2 tablespoons extra-virgin olive oil
2 tablespoons Chili-Lime Seasoning
1/2 cup Dairy-Free Avocado Crema
1/4 cup Pico de Gallo
2 jalapeño peppers, sliced
DIRECTIONS
Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
On the prepared baking sheet, arrange the cauliflower in a single layer and drizzle with the olive oil. Season with the chili-lime seasoning.
Roast the cauliflower for 25 minutes, stirring halfway through.
Transfer the cauliflower to a serving dish or large plate.
Spoon or pipe the avocado crema over the top of the cauliflower, and top with the pico de gallo and jalapeños.
Learn more
Bacon Cheeseburger Casserole
INGREDIENTS FOR THE BEEF
1 pound bacon
1 tablespoon ghee
1 pound ground beef (you can also use Ground Turkey)
Pink salt
Freshly ground
black pepper
FOR THE CASSEROLE
1 tablespoon ghee
1⁄2 cup heavy (whipping) cream
4 large eggs, beaten
3⁄4 cup shredded cheese
Pink salt
Ground black pepper
I recommend incorporating some acidity into this recipe. With all of the cheese and salty meat, a little acidity freshens up this recipe.
You can:
• Add 1⁄2 cup of diced pickles into the beef mixture. I never skip the pickles when making this recipe.
• If pickles aren’t your thing, Sliced pepperoncini works well, too.
• Mix 1⁄4 cup of low-sugar tomato sauce, like Rao’s brand, with the cream-and-eggs mixture.
DIRECTIONS
Cook the bacon in a large skillet over medium-high heat until both sides are crispy. Cool for 5 minutes on a paper towel lined plate. Transfer to a cutting board and chop the bacon.
In a second large skillet over medium-high heat, heat the ghee. Add beef and brown. Season with pink salt and pepper.
Once the meat is browned, after about 8 minutes, drain the fat and mix in the chopped bacon.
TO MAKE THE CASSEROLE
Preheat the oven to 350°F. Coat a 9-by-13-inch baking dish with the ghee.
Spoon the beef-and-bacon mixture into the bottom of baking dish making a bottom layer.
In a medium bowl, mix together the cream, eggs, and half of the cheese, and season with pink salt and pepper. Pour over the meat.
Top with the remaining half of the cheese.
Bake for 30 minutes, or until the cheese on top is melted and lightly browned.
Let the casserole cool for about 5 minutes before serving.
Learn more
Louisiana-Style Chicken Wings with Creamy Cucumber-Dill Dip
2 cups heavy cream
1∕₄ cup apple cider vinegar
2 tablespoons Tabasco or other similar hot sauce, plus a dash for the dip
2 pounds chicken drumettes, flats, or a mix
1∕₂ cup sour cream
4 tablespoons cream cheese, at room temperature
1∕₄ cup grated cucumber
1 tablespoon fresh lemon juice
2 teaspoons dried dill weed
11∕₈ teaspoon fine Himalayan pink salt
1∕₈ teaspoon black pepper
11∕₂ teaspoons granulated garlic
11∕₂ teaspoons keto-friendly chicken bouillon powder
11∕₂ teaspoons Italian seasoning
1∕₂ teaspoon onion powder
1∕₂ teaspoon cayenne pepper
8 tablespoons butter
DIRECTIONS
1. In a large resealable plastic bag, combine the cream, vinegar, and Tabasco. Add the chicken and toss gently to coat. Marinate in the refrigerator for at least 2 hours or up to 24 hours.
2. In a small bowl, stir together the sour cream, cream cheese, cu-cumber, lemon juice, dill, pink salt, black pepper, and a dash of Tabasco. Cover and refrigerate until ready to serve.
3. When ready to cook, pour 1 cup water into the Instant Pot. Drain the chicken from the marinade and pat dry with paper towels. Place a trivet with handles in the pot. Arrange the wing pieces on the trivet.
4. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 10 minutes. At the end of the cooking time, quick-release the pressure.
5. Meanwhile, in a small bowl, stir together the garlic, bouillon powder, Italian seasoning, onion powder, and cayenne.
6. Position an oven rack 6 inches from the heat source and preheat the broiler to high. Line a large rimmed baking sheet with foil.
7. Open the Instant Pot and transfer the wing pieces to the baking sheet. In a microwave-safe bowl, heat the butter for 40 seconds or until melted. Brush the wing pieces with 1∕4 cup of the melted butter and sprinkle with half of the seasoning mixture. Broil until browned, about 4 minutes. Turn the pieces over and brush with the remaining butter and sprinkle with the remaining seasoning mixture. Broil until the second side is browned, 3 to 4 minutes more.
8. Serve with the dip.
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Meat Lover’s Chili
4 slices uncured bacon, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
1∕₂ cup chopped onion
1 tablespoon butter or ghee
1 pound stew meat (such as chuck roast)
1∕₂ pound ground beef (80–85% lean)
1∕₂ pound fresh Mexican chorizo
3 cups beef broth
1 (14.5-ounce) can fire-roasted diced tomatoes
2 tablespoons chili powder
1 or 2 canned chipotle peppers in adobo sauce, to taste, minced
1∕₂ cup chopped fresh cilantro or sliced green onions
1 tablespoon shredded cheddar cheese, for serving
1 tablespoon sour cream, for serving
DIRECTIONS
1. Select SAUTÉ on the Instant Pot. Add the bacon and cook, stirring, until crisp, 4 to 6 minutes. Drain. Crumble bacon and set aside. To the bacon fat, add the bell pepper, celery, and onion. Cook and stir until the vegetables are crisp-tender, about 4 minutes. Transfer to a medium bowl and set aside.
2. Melt the butter in the pot. Add the stew meat and cook, stirring occasionally, until browned, about 5 minutes. Transfer the meat to the bowl with the vegetables.
3. Add the ground beef and chorizo and cook, stirring occasionally, until the meat is browned, about 8 minutes. Return the veggies and stew meat to the pot. Stir in the broth, tomatoes, chili powder, and chipotle pepper(s). Select CANCEL.
4. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 35 minutes. At the end of the cook-ing time, use a natural release to depressurize.
5. Serve the chili topped with bacon, cheddar, and sour cream.
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